Tuesday, February 7, 2012

I remember the time when Hot n Sour soup, Fried rice, Hakka noodles,Gobi Manchurian, Schezuan Paneer started to appear on restaurant menu cards. These Indian Chinese dishes were so well accepted that it gained popularity in no time. Today, the Indo-Chinese food has become an integral part of the Indian culinary milieu. Now, every eating joint in India, big or small, carry a wide range of Indo-Chinese dishes in their menu.

Fusion of Indian ingredients and Chinese seasoning and techniques resulted in this winning combination!These dishes are prepared with basic ingredients of an Indian dish like onions, garlic, ginger, chillis but instead of adding Garam masala, Soy sauce and Vinegar are added!

A popular dish amongst them is Manchurian. Deep fried fritters tossed in Manchurian sauce and stir-fried on high heat. Instead of plain flour batter, a batter seasoned with chili sauce and ginger garlic paste is used. The sauce contains caramelized onions, bell peppers, and ketchup and for the 'Chinese' flavor, an overdose of chilli sauce, garlic and ginger, and generous portions of soy sauce and vinegar is added to top it all off .

Manchurian is bold, vibrant and has varied flavors. It has a nice balance of sweet, tang and spice all in one bite! It is a tantalizing dish that is guaranteed to tickle your taste buds!

Gobi Manchurian

Makes - 4 Servings

Manchurian Sauce

Batter for Fritters

Spring Onion

- 2 bunches

Cauliflower

- 2 cups of florets

Bell Pepper

- 1/2 cup chopped

Flour

- 1/2 cup

Ginger

- 1 tbsp chopped

Corn Flour

- 1/2 cup

Garlic

- 1 tbsp chopped

Ginger Garlic Paste

- 1/2 tsp

Sriracha Sauce orany Red Chili sauce

- 1 tbsp

Sriracha Sauce orany Red Chili sauce

- 2 tbsp

Tomato Paste

- 3 tbsp

Salt

- to taste

Tomato Ketchup

- 2 tbsp

water

- as needed

Soy Sauce

- 2 tbsp

Vinegar

- 2 tbsp

Brown Sugar

- 1 – 2 tsp

Salt

- to taste

Mix all the ingredients under 'batter for fritters' except cauliflower to make a thick batter.

Heat oil in a pan over medium-high heat for deep frying.

Working in batches, dip cauliflower florets in batter, then fry until golden brown, about 4 to 5 minutes. When done remove fritters from the pan to a plate lined with paper towels.

You can use Mushrooms, Paneer, Chicken, Fish or anything of else your choice for this dish